Dairy Products MCQ : Here you will find MCQ Questions related to "Dairy Products" in Dairy Engineering. These Dairy Products MCQ Questions Will help you to improve your Dairy Engineering knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.
Dairy products is also known as ?
A. milk products
B. food products
C. mammals product
D. All of the above
Explanation: Dairy products or milk products are a type of food produced from or containing the milk of mammals.
Dairy products include food items such as ?
D. All of the above
Explanation: Dairy products include food items such as yogurt, cheese and butter.A facility that produces dairy products is known as a dairy, or dairy factory.
Milk is a good source of all water-soluble vitamins except for _____
C. Ascorbic Acid
Explanation: Milk is a rich source of the vitamin. It contains all the essential vitamins except Ascorbic acid or vitamin C.
By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.
A. 30 – 60
B. 48 – 72
C. 48 – 108
D. 72 – 96
Explanation: Milk from cows treated with an antibiotic is held as most of the people are sensitive to antibiotic. The milk is withheld for 48-72 hours.
The first milk produced after parturition is called?
Explanation: In the first few days after they give birth, cows (like all mammals) produce special milk that is full of antibodies and growth factors. Bovine colostrum — the milk produced by cows in the first few days after giving birth.
Curd is the _______________during the cheese making process.
A. A region which supplies substantial components required
B. Material found in the stomach of young calves necessary
C. Liquid portion at the bottom on the container that is hard to dispose of
D. From Custard-like substance formed at the top of the container
Explanation: When during the fermentation the cheese maker has gauged that sufficient lactic acid has been developed; rennet is added to cause the casein to precipitate. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time. It has custard like texture.
The standard plate count (SPC) estimates the total numbers of ____ microorganisms
Explanation: The Aerobic Plate Count (APC) is used as an indicator of bacterial populations on a sample. It is also called the aerobic colony count, standard plate count, Mesophilic count or Total Plate Count. It estimates the number of aerobic microorganisms.
Ghee also called, clarified butter, by gentle heating of butter and removal of the solid matter
C. Can be yes or no
D. Can not say
Explanation: Yes, Ghee also called, clarified butter, by gentle heating of butter and removal of the solid matter.
Cheese, produced by
A. churning cream
B. fermented cream
C. coagulating milk
D. None of the above
Explanation: Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds.
Milk is produced after optional homogenization or pasteurization
C. Can be true or false
D. Can not say
Explanation: Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum.